Ingredients:
Whole-Wheat Flour - 2 cups
Demerara Sugar - 1 tblspoon
Baking Powder - 2 tspoon
Baking Soda - 1/4 tspoon
Salt - 3/4 tspoon
Black Pepper - 1 tspoon ground
Cold Butter - 1/4 cup
Grated Mozzarella - 1/2 cup
Oregano/Other dried herbs - 1 tblspoon if using freshly chopped herbs 1/4 cup
Milk -1 cup
Vinegar/Apple Cider -1/2 tspoon
Sour Cream -1/2 cup
Method:
In a bowl combine flour, sugar, baking powder, baking soda, salt, black pepper and oregano.
Mix milk and vinegar in a bowl and set aside for 10 minutes.
The milk will be curdled and this is the buttermilk we will be using in the recipe.
Add butter to the dry ingredients.
Rub the butter with flour with finger tips. When the butter is broken and flour looks crumbled, stop rubbing.
Add grated cheese. Mix with a fork.
Add sour cream and mix with fork.
Now add buttermilk, mix well.
Gently mix with a fork. Stop mixing when the ingredients are combined, do not knead.
Using an ice cream scoop/measurement spoon scoop out the dough, for the equal portions, I made bigger ones for kids and smaller ones for myself.
Drop the portions on a lined and greased baking tray. Make sure to place them 2inch apart as they will spread and go big.
Sprinkle some, black/white sesame seeds or poppy seeds on top of each cookie dough.
Bake in a 230C preheated oven for 15-20 minutes according to the texture preferred.
Gently remove from the tray and serve hot with dips.
These are very good for serving in breakfast or as evening snack with Tea or Coffee.
These cookies can be made spicy and tangy by adding chili flakes and lemon juice or freshly chopped green chilies.
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